60NYT > Kim Seversontopics.nytimes.com/top/reference/timestopics/people/s/kim_severson/index.html?rss=1<div class="vcard">
<p><a href="http://kimseverson.com/" rel="me"><span class="fn"> Kim Severson</span></a> is the <span class="title">Atlanta bureau chief</span> for <span class="org">The New York Times</span>. She joined the staff in 2004 to cover food, writing for the Dining section, the National section, Week in Review and others. Previously, she spent six years writing about cooking and the culture of food for the San Francisco Chronicle. Before that, she had a seven-year stint as an editor and reporter at The Anchorage Daily News in Alaska. She has also covered crime, education, social services and government for daily newspapers on the West Coast.</p>
<p>Severson has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard awards for food writing.</p>
<p>Severson's latest book, "Spoon Fed: How Eight Cooks Saved My Life," was published by Riverhead Press in April 2010. A new edition of her first cookbook, "The New Alaska Cookbook," came out in May 2009. Her second book, "The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet," was published by Ten Speed Press in 2003.</p>
</div>Copyright 2014 The New York Times Companyen-usTue 03 Mar 2015 14:18:43 -0500http://static01.nyt.com/images/section/NytSectionHeader.gifNYThttp://www.nytimes.comThe Kitchen-Counter Chocolatiershttp://www.nytimes.com/2015/02/11/dining/homemade-chocolate-from-bean-to-bar.html?partner=rssnyt&emc=rss<a href="http://www.nytimes.com/2015/02/11/dining/homemade-chocolate-from-bean-to-bar.html?partner=rssnyt&emc=rss"><img src="http://static01.nyt.com/images/2015/02/11/dining/11HOMEMADE2/11HOMEMADE2-thumbStandard.jpg" border="0" height="75" width="75" hspace="4" align="left"/></a>A small but growing cohort of people is dedicated to making chocolate at home, a pursuit rooted in the proliferation of American-style, bean-to-bar chocolate.By KIM SEVERSONWed, 11 Feb 2015 00:00:00 -0500http://www.nytimes.com/2015/02/11/dining/homemade-chocolate-from-bean-to-bar.html?partner=rssnyt&emc=rssShake Shack, Born in a Park, Is Going Public With Big Dreams http://dealbook.nytimes.com/2015/01/29/shake-shack-born-in-a-park-goes-public-with-big-dreams/?partner=rssnyt&emc=rss<a href="http://dealbook.nytimes.com/2015/01/29/shake-shack-born-in-a-park-goes-public-with-big-dreams/?partner=rssnyt&emc=rss"><img src="http://static01.nyt.com/images/2015/01/30/business/SHAKE/SHAKE-thumbStandard.jpg" border="0" height="75" width="75" hspace="4" align="left"/></a>The company is part of fast-food movement that has emphasized fresh food and friendliness, a tack that will value the company at around $745 million.By MICHAEL J. DE LA MERCED and KIM SEVERSONThu, 29 Jan 2015 21:14:10 -0500http://dealbook.nytimes.com/2015/01/29/shake-shack-born-in-a-park-goes-public-with-big-dreams/?partner=rssnyt&emc=rssThe North Carolina Wayhttp://www.nytimes.com/2015/01/28/dining/a-food-sisterhood-flourishes-in-north-carolina.html?partner=rssnyt&emc=rssWomen are prominent in every part of the state&#8217;s food operation, from farms to restaurants.By KIM SEVERSONWed, 28 Jan 2015 00:00:00 -0500http://www.nytimes.com/2015/01/28/dining/a-food-sisterhood-flourishes-in-north-carolina.html?partner=rssnyt&emc=rssAs Last Paid Editors Depart, Modern Farmer’s Future in Doubthttp://www.nytimes.com/2015/01/24/dining/modern-farmers-future-in-doubt.html?partner=rssnyt&emc=rss<a href="http://www.nytimes.com/2015/01/24/dining/modern-farmers-future-in-doubt.html?partner=rssnyt&emc=rss"><img src="http://static01.nyt.com/images/2015/01/24/dining/24FARMER/24FARMER-thumbStandard.jpg" border="0" height="75" width="75" hspace="4" align="left"/></a>The remaining paid editorial staff members of the 100,000-circulation quarterly and website have resigned.By KIM SEVERSONSat, 24 Jan 2015 00:00:00 -0500http://www.nytimes.com/2015/01/24/dining/modern-farmers-future-in-doubt.html?partner=rssnyt&emc=rssPot Pie, Redefined? Chefs Start to Experiment With Cannabishttp://www.nytimes.com/2014/12/29/us/pot-pie-redefined-chefs-start-to-experiment-with-cannabis.html?partner=rssnyt&emc=rss<a href="http://www.nytimes.com/2014/12/29/us/pot-pie-redefined-chefs-start-to-experiment-with-cannabis.html?partner=rssnyt&emc=rss"><img src="http://static01.nyt.com/images/2014/12/29/us/JP-POT4/JP-POT4-thumbStandard.jpg" border="0" height="75" width="75" hspace="4" align="left"/></a>As states legalize marijuana, cooking with cannabis is emerging as a legitimate and very lucrative culinary pursuit.By KIM SEVERSONMon, 29 Dec 2014 00:00:00 -0500http://www.nytimes.com/2014/12/29/us/pot-pie-redefined-chefs-start-to-experiment-with-cannabis.html?partner=rssnyt&emc=rssTime Inc. Sells Sunset Magazine’s Test Kitchens and Gardenshttp://www.nytimes.com/2014/12/10/dining/time-inc-sells-sunset-magazines-test-kitchens-and-gardens.html?partner=rssnyt&emc=rss<a href="http://www.nytimes.com/2014/12/10/dining/time-inc-sells-sunset-magazines-test-kitchens-and-gardens.html?partner=rssnyt&emc=rss"><img src="http://static01.nyt.com/images/2014/12/10/dining/10SUNSET1/10SUNSET1-thumbStandard.jpg" border="0" height="75" width="75" hspace="4" align="left"/></a>Time Inc. announced that it had sold Sunset magazine’s serene seven-acre campus in Menlo Park, Calif.By KIM SEVERSONWed, 10 Dec 2014 00:00:00 -0500http://www.nytimes.com/2014/12/10/dining/time-inc-sells-sunset-magazines-test-kitchens-and-gardens.html?partner=rssnyt&emc=rssA Christmas Quarrelhttp://www.nytimes.com/2014/12/03/dining/christmas-cookie-recipe-cookfight.html?partner=rssnyt&emc=rss<a href="http://www.nytimes.com/2014/12/03/dining/christmas-cookie-recipe-cookfight.html?partner=rssnyt&emc=rss"><img src="http://static01.nyt.com/images/2014/12/03/dining/03COOKFIGHT1/03COOKFIGHT1-thumbStandard.jpg" border="0" height="75" width="75" hspace="4" align="left"/></a>Kim Severson argues for holiday-cookie tradition. Julia Moskin bends the rules. (Article plus video.)By KIM SEVERSON and JULIA MOSKINWed, 03 Dec 2014 00:00:00 -0500http://www.nytimes.com/2014/12/03/dining/christmas-cookie-recipe-cookfight.html?partner=rssnyt&emc=rssCranberry Growers Search for Ways to Share Their Bountyhttp://www.nytimes.com/2014/11/27/dining/cranberry-growers-search-for-ways-to-share-their-bounty.html?partner=rssnyt&emc=rss<a href="http://www.nytimes.com/2014/11/27/dining/cranberry-growers-search-for-ways-to-share-their-bounty.html?partner=rssnyt&emc=rss"><img src="http://static01.nyt.com/images/2014/11/27/us/CRANBERRIES1/CRANBERRIES1-thumbStandard.jpg" border="0" height="75" width="75" hspace="4" align="left"/></a>As cranberry farmers bring in record harvests and berry prices plummet, the industry is trying to recast the fruit outside its usual Thanksgiving milieu.By KIM SEVERSONThu, 27 Nov 2014 00:00:00 -0500http://www.nytimes.com/2014/11/27/dining/cranberry-growers-search-for-ways-to-share-their-bounty.html?partner=rssnyt&emc=rssA Thanksgiving Checklisthttp://www.nytimes.com/2014/11/12/dining/a-thanksgiving-checklist.html?partner=rssnyt&emc=rss<a href="http://www.nytimes.com/2014/11/12/dining/a-thanksgiving-checklist.html?partner=rssnyt&emc=rss"><img src="http://static01.nyt.com/images/2014/11/12/dining/20141112-PREPARE-slide-75R7/20141112-PREPARE-slide-75R7-thumbStandard-v2.jpg" border="0" height="75" width="75" hspace="4" align="left"/></a>From Regina Charboneau, tips for making a successful holiday meal easier.By KIM SEVERSONWed, 12 Nov 2014 00:00:00 -0500http://www.nytimes.com/2014/11/12/dining/a-thanksgiving-checklist.html?partner=rssnyt&emc=rssHow to Dazzle Without the Frazzlehttp://www.nytimes.com/2014/11/12/dining/thanksgiving-dinner-recipes-and-tips-from-regina-charboneau.html?partner=rssnyt&emc=rss<a href="http://www.nytimes.com/2014/11/12/dining/thanksgiving-dinner-recipes-and-tips-from-regina-charboneau.html?partner=rssnyt&emc=rss"><img src="http://static01.nyt.com/images/2014/11/12/dining/JPPREPARE2/JPPREPARE2-thumbStandard.jpg" border="0" height="75" width="75" hspace="4" align="left"/></a>From the Southern chef Regina Charboneau, tricks and tips for an elaborate and elegant Thanksgiving dinner without endless hours in the kitchen.By KIM SEVERSONWed, 12 Nov 2014 00:00:00 -0500http://www.nytimes.com/2014/11/12/dining/thanksgiving-dinner-recipes-and-tips-from-regina-charboneau.html?partner=rssnyt&emc=rss